CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

White lasagna


  • 2-3 liters V’s chicken stock
  • 1 package oven ready lasagna noodles
  • 2 cups shredded chicken
  • 1 1/2 cups frozen peas
  • 1 1/2 cups cooked carrots, diced
  • 2 cups mozzarella, shredded


  1. Preheat oven to 375 D.
  2. Pre-heat your oven to 375 degrees.
  3. In a baking dish (8 x 8) layer the noodles, chicken, peas, carrots and mozzarella. Repeat the layers approximately four times finishing with noodles and cheese.
  4. Fill the baking dish with the chicken stock enough to cover the noodles 3/4 of the way. Cover with aluminum foil and bake for about 20-35 minutes until the noodles are fork tender.
  5. Remove the aluminum foil and cook for an additional ten minutes. Take out of the oven and allow it to sit for about five minutes before cutting into it.

Follow Vanessa Gianfrancesco:

You might like

View All Recipes
Parpadelle bolognese Parpadelle bolognese
Sausage meatballs with peppers and onions Sausage meatballs with peppers and onions
Italian sausage and roasted pepper salad Italian sausage and roasted pepper salad
Pasta e ceci Pasta e ceci
Prosciutto wrapped turkey breast Prosciutto wrapped turkey breast